Creamy Chicken with Penne
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
1566
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,566 cal. | (75 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 218 g | (145 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.7 g | (52 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 43.2 mg | (360 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 1,268 mg | (32 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 225 mg | (75 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 544 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 2 Tbsps olive oil
- 4 small, skinless Chicken breasts
- 5 cups Penne
- 2 Tbsps Chives (finely chopped)
- salt
- peppers
- For the paprika sauce
- 2 Tbsps olive oil
- 1 large onion (sliced)
- 2 cloves garlic cloves (minced)
- 2 tsps paprika
- 1.333 cups Crème fraiche
Preparation steps
1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
Rub the chicken breasts with 2 tbsp olive oil then season well.
3.
Arrange on a baking tray and bake for 25-30 minutes.
4.
Meanwhile, heat the olive oil for the sauce in a large frying pan over a medium heat. Sweat the onion for 4-5 minutes, stirring occasionally, until softened.
5.
Reduce the heat a little and continue to cook for 4-5 minutes, stirring occasionally.
6.
Add the crème fraiche to the pan and stir through. Bring the sauce to a gentle simmer, then stir through the paprika and some seasoning. Remove from the heat and set to one side.
7.
Bring a large saucepan of salted water to the boil and cook the pasta for 8-10 minutes until 'al dente. ' Drain well and spoon onto serving plates.
8.
Reheat the sauce over a low heat and remove the chicken breasts at the same time.
9.
Stir the chicken breasts into the sauce, then spoon onto the serving plates next to the pasta. Garnish the plates with the chopped chives before serving.
